L ifestyle /C ulture
The Great (E)Scape
F OO D
KERI WHITE | JE FOOD COLUMNIST
SCAPES ARE HITTING the
markets now: These spring garlic
sprouts are the tender-ish greens
that shoot out of garlic bulbs. They
look like long, curly scallions but
have a garlicky flavor.

Like scallions, they can be
used raw or cooked, and you
should use both the white bulb
and green stalk portions of the
vegetable; some of the very top
of the stalk can be tough and
reedy, so discard that.

Scapes deliver a milder zing
than mature garlic cloves, but
there’s plenty of flavor to go
around. Like mature cloves,
scapes will mellow when cooked.

I have used these recently
to jazz up scrambled eggs,
mixed them with carrots to
form a mirepoix-style coating
for slow-roasted salmon, and
snipped them into both a
green salad and red salsa. I
also mashed them into a baked
potato with Icelandic yogurt for
a light, healthy, flavorful supper.

Here are some other
delicious ways to use scapes:
• Puree them into pesto, stir
them into risotto or toss
them over pasta.

• Chop and mix them with
salt, oil and vinegar to
drizzle over steak or fish.

• Shove them inside a roasting
chicken to add flavor.

• Snip them into soups either
while simmering or as a
fresh and zippy garnish.

• Stir them into tuna salad or
chicken salad for a riff on
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20 MAY 6, 2021
The main thing to know
about scapes is that, like
spring, they are only here for
a short time. So enjoy them
while you can!
Scape-coated salmon
Photos by Keri White
SCAPE-COATED SALMON
Serves 2
I used lingcod in this prepara-
tion and it worked beautifully,
but any fish filet would shine in
this recipe. Just be sure to adjust
cooking time based on the size
and thickness of the pieces.

2 lingcod filets
1 wedge lemon
1 tablespoon oil
2 scapes, green and white
parts, chopped
1 carrot, chopped
Salt and pepper to taste
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Strictly Kosher
the traditional onion/celery
combo. • Jazz up homemade or store-
bought hummus with a
sprinkle of chopped scapes.

• Chop them finely and mix
them with sour cream or
plain yogurt with a spritz of
lemon and a sprinkle of salt
for an epic dip.

• Drape them on top of
avocado toast.

• Schmear them in your
cream cheese and lox over
a bagel.

Heat your oven to 275
degrees F. Spritz the fish with
lemon, and sprinkle it with salt
and pepper; set it aside.

In an ovenproof skillet, heat
the oil and sauté the carrots until
they are beginning to soften,
about 6 minutes. Add the scapes,
along with a little salt and pepper,
and sauté until they are wilted
and fragrant, about 3 minutes.

Remove the pan from the heat.

Move the vegetables to the
sides of pan, place the fish filets
in the center and scoop the
carrot/scape mixture over the
fish to coat it. This will keep the
fish from drying out, while also
infusing flavor. Bake the fish
JEWISH EXPONENT
Scrambled egg-scape
for about 25 minutes until just omelet, frittata or a soufflé;
cooked through.

the scapes don’t care what’s
wrapped around them.

SCRAMBLED EGG-SCAPE
Serves 1
I bashed this together for a quick,
healthy, flavorful lunch. The
scapes elevated the basic scramble
to something quite special.

I am notoriously lazy about
dishes, so I tend to just crack
the eggs into the hot skillet and
scramble them with a spatula.

But more motivated and precise
cooks may wish to crack them
into a bowl and whisk them
until fluffy. Your dishes, your
call! And if you want to make
this a little fancier, make an
2-inch piece of scape,
chopped Spray of cooking oil
Salt and pepper to taste
2 eggs
In a small skillet, heat the
oil and sauté the scapes until
they are wilted and fragrant,
about 3 minutes.

Add the salt, pepper and
eggs, and mix them in the pan
to distribute the scapes evenly.

Cook to the desired doneness,
about 3 minutes for a soft-ish
texture. Serve immediately. l
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